Hi,
My name is Brenda AKA: NaturesFairy from YouTube. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
Use as much Chicken Drumsticks and Thighs for your Family Remove any excess Chicken Skin. I used 10 pieces. Use a paper towel to dry the Chicken.
Slice 1 Large Red Onion Wash and slice the Citrus 1-2 Oranges 1-2 Lemons (removing seeds) 1-2 Limes
Spray 1-2 glass pans with Cooking Spray Layer the Onion and Citrus pieces across the bottom of the glass pans.
Top with the Chicken. Salt and Pepper each piece.
Mix in a glass measuring cup: ½ Cup Vegetable Oil 4 TBL. Mrs Dash Salt Free Caribbean Citrus Seasoning Blend 1 TBL. Minced Garlic
Brush half the Spice mixture on the Chicken Bake in a preheated 425* oven for 30 Minutes (I said 400* in the video by accident) Brush with the remaining Spice Mixture on the Chicken and place back in the oven Continuing bake 20-30 minutes or until. Internal Temperature 165*
I served the Chicken with Cauliflower Rice Sugar Snap Pea
Looking for an easy quick dinner to make thats naturally Gluten Free? Try out my Lemon Chicken Drum Sticks with Sweet Potatoes. The Chicken is very moist and super tasty.
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
This recipe is enough for 2-3 people
6 Drum Sticks or Thighs: Wash, remove any excess skin and dry with a paper towel
In a Ziplock bag add and give it a good mix: 4 Tbl. Extra Virgin Olive Oil 2 Tbl. Balsamic Vinegar Spices to taste: Salt and Pepper Fresh Minced Garlic Onion Powder Tuscan Spicy Garlic (A spice blend of Garlic, Sea Salt and Chili) or any other spice of your choice Juice of One Lemon Remove the Seeds from the Lemon and cut into 8 wedges and add to the bag After the blend has been mixed add the Chicken Drum Sticks give it a good mix so that all the chicken has been coated. Marinate in the Refrigerator for 2 Hours. After an hour turn the bag over.
Preheat the Oven to 450*
Spray a glass 9X13 pan with Cooking Spray Pour the entire Ziplock bag contents into the glass pan including the lemon wedges
Peel and cut into chunks 1-2 Sweet Potatoes Peel and cut into chunks 3-5 Carrots 1 medium Onion cut into small wedges (You can use White or Red Potatoes in place of the Sweet Potatoes. You could use Parsnips in place of the Carrots,, this is a recipe you can have fun using different vegetables)
Place the vegetables all around the Chicken and Lemon mixture. Use your hands to help coat all the vegetables in the mixture. You many need to drizzle just a little bit more Extra Virgin Olive Oil across the Vegetables. Sprinkle with Fresh or Dried Parsley. Sprinkle on a little more Salt and Pepper.
Bake for 1 Hour or until the Chicken reaches 165* and the Vegetables are tender.
I like to serve Frozen Green Peas with this dinner.
ENJOY!!
Camera: Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
